A tasty, nourishing and filling chicken soup
This soup is perfect for fighting a cold if you’re feeling a bit under the weather. Quite straightforward to make, it is also very healthy with its combination of ginger, garlic and herbs.
Servings
4
Prep time:
5min
Cook time:
85min
Difficulty:
Easy
Ingredients
- 530g chicken thighs on the bone
- 100g Israeli cousous
- 3 carrots
- 3 bay leaves
- 2 garlic cloves
- 2 rosemary sprigs
- 1tbsp olive oil
- 1 white onion
- 1 celery stick
- 1 thumb of ginger
- handfull of parsley stems
- handful of chervil (or parsley)
- salt and pepper to taste
In this recipe, we use a pack of chicken tighs- you can also use boneless thighs but using bones makes the broth more rich in flavour. You can also use a whole chicken to make a bigger portion- but adjust cooking times (and the other ingredient quantities) acordingy.
Israeli couscous (also called pearl couscous) works really well in this recipe, thickening the soup and making it very hearty and filling.
This recipe uses parsley stems- for many recipes, these are a little bit too bitter and hence only the leaves are used- don’t throw the stems away but freeze these for recipes such as this.
Step by Step Instructions
Step 1
First, make the broth. Season the chicken thighs with salt and peppper, then add to a large pot, add the parsley stems, rosemary sprigs, bay leaves and pour over enough water to cover the chicken. Slice the ginger (no need to peel) and also add this to be pan. Bring to a boil, then turn down the heat slightly and simmer for 60 minute, covered
Step 2
Meanwhile, prepare the vegetables: peel and slice the carrots and chop the onion and celery. Peel the garlic cloves. Set aside.
Step 3
Once the chicken has been cooking for an hour, remove the chicken from the pan and onto a plate to cool down.
Step 4
Strain the broth using a sieve into a bowl- you can discard the herbs and ginger.
Step 5
Pour the olive oil into the same pan (whilst on medium heat), then add the chopped onion and celery. Crush the garlic cloves using a garlic press, add to the pan and mix well. Cook for 5 minutes, stirring occasionally.
Step 6
Next, add the sliced carrots and cook for a further 5 minutes.
Step 7
Meanwhile, the chicken should have cooled a bit and can be prepared- remove the skins, and pull the meat off the bones and shred into bite-sized pieces.
Step 8
Add the chicken to the broth and add the couscous. Chop the chervil, add to the pot. Mix well and if necessary add more water. Cook for a final 15 minutes, on medium heat, uncovered.
Step 9
The soup should have thickened, and the couscous should be tender. Add salt and pepper to taste, mix well. The dish is now ready to serve. Enjoy!
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